What: The sourdough “sammie”
Where: Bread and Flours, 2100 E. Palm Canyon Drive, Palm Springs
How much: $11 per loaf
Contact: 760-880-0950; www.breadandflours.com
Why: It’s packed with flavor.
The hubby is a sourdough aficionado, so when he read about Bread and Flours bakery in our Restaurant News Bites column, he had to give it a try.
His verdict? “I’d say it’s some of the best I’ve had.”
Bread and Flours got its start at the Certified Farmers’ Market before opening a retail space a little while back. You should know the bread isn’t cheap ($11 for the loaf we got); you can only get it two days per week (from 10 a.m. to 3 p.m., Thursdays and Saturdays); there are only a handful of options (three sourdough options, plus a date/sourdough bread, a cornbread, and a focaccia as of this writing); and they could run out of bread any time.
Why all the limitations? The Bread and Flours website explains: “We craft preservative-free fresh loaves without additives, chemicals or dairy products. We mill flour … for freshness, and greater nutrition. We also source organic whole grains with traceability from farmers grown in the USA. We source grain from the Imperial Valley, local wheat, 100 miles south of the Coachella Valley. Each loaf is fermented in a cold environment. We use only sourdough culture to leaven (to raise) our sourdough naturally. Each loaf takes a minimum of 36 hours to craft before baking.”
Translation: A heck of a lot of time and effort goes into each and every loaf sold by Bread and Flours—and you can tell when you take a bite of the oh-so-delicious bread.
We got a loaf of the sourdough “sammie” (the only sliced bread Bread and Flour sells), made using freshly milled organic whole wheat flour, and all-natural sourdough starter. Next time, we’ll try one, or more, of the other sourdoughs. And maybe the cornbread. Perhaps the focaccia. My mouth is watering already
